Executive- Food and Beverage

1. Operations Management

• Oversee daily F&B service (cafeteria, patient meals, or restaurant service)
• Ensure timely preparation and delivery of food

2. Quality & Hygiene Control

• Maintain food safety and hygiene standards (e.g., FSSAI guidelines)
• Conduct regular cleanliness and safety checks

3. Customer Service

• Ensure high levels of customer/patient satisfaction
• Handle complaints and feedback effectively

4. Coordination

• Work closely with kitchen, procurement, and service staff
• Coordinate for menu planning and special dietary requirements

5. Inventory & Cost Control

• Monitor stock levels and minimize wastage
• Assist in controlling food costs and budgeting

6. Staff Supervision

• Supervise service staff and ensure proper grooming and discipline
• Assist in training and scheduling